👩‍🍳 MASTER FRENCH CUISINE AT HOME WITH OUR COOKING COURSES : https://learn.thefrenchcookingacademy.com/courses 📓GET OU COOKBOOK : https://www.thefrenchcookingacademy.com/our-cookbook...

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking This week we are making a deliciously classic French Christmas recipe. Roasted venison (roe deer) served with a sauce grand veneur, chestnut puree and pan fried forest mushrooms. Venison meat and grand veneur sauce is a match made in heaven. SUBSCRIBE: https://bit.ly/2Of3oJD NEWSLETTER►https://bit.ly/2lNomli *********************************************************************************** VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START MARCH 2020 https://bit.ly/2RMeXbE ***************************************************************************************** if you never had a grand veneur sauce it is a brown peppery sauce cooked in a (gastric) which a reduction of vinegar and red wine combined with pork belly, aromatics vegetables and spices. the sauce is then sweetened with red currant jelly and transform in a unique sweet and sour fruity / peppery sauce which is simply something that has to be experienced! It goes perfectly with venison meat, and is beautifully complemented by the chestnuts and pan fried forest mushrooms. INGREDIENTS: 800 grams (2 pounds) venison meat prepared for a roast. Salt and pepper to season. 2 tablespoon of oil (to cook the meat) 1 litre freshly made brown beef stock For the red wine marinade: watch that video: https://youtu.be/Nf5LjgyZMUc 500ml full bodied red wine 1 bouquet garni 5 cloves 1 teaspoon juniper berries 2 tablespoon of cognac 50 ml of red wine vinegar 1 cup carrot 1 cups celery 1 cup onions 1 clove of garlic For the sauce grand veneur: 3 tablespoon (unsmoked) pork belly cut in lardons 1 bay leaf 1 branche of thyme 50 ml red wine vinegar 100 ml red wine marinade (from the meat) 3 quarter of the vegetable garnish from the marinade. 500 ml of thickened brown stock. 1 tablespoon of red currant marmelade 1 table spoon crushed black peppercorns 1 heaped teaspoon tomato paste For the chestnut puree: 500 grams cooked chestnuts 200 ml of full cream (heavy whipping cream) salt and pepper to season. Pan fried Forest mushrooms: 300 grams mixed forest mushrooms 1 tablespoon of butter salt and pepper *********************************************************************************** VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START EARLY 2020 ***************************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

You can make this delicious dish with fish or seafood, it taste as good as a bouillabaisse and take a fraction of the time. 👩‍🍳 MASTER FRENCH CUISINE AT HOME WITH OUR COOKING COURSES : https://bit.ly/2QZM7TX Our upcoming cookbook : https://www.thefrenchcookingacademy.com/our-cookbook 🍴 FOR THE RECIPE : https://www.thefrenchcookingacademy.com/recipes/seafood-a-larmoricaine 🙏 SUPPORT OUR CHANNEL 🙏 If you enjoy our videos and want to support us to bring you exciting French recipes for many years to come, we’d be rapt if you would consider becoming a French Cooking Academy patron. http://patreon.com/frenchcookingacademy ✉️ NEVER MISS A RECIPE ✉️ Sign up to our newsletter for recipes and updates https://www.thefrenchcookingacademy.com 👋 CONNECT WITH US 👋 https://www.instagram.com/frenchcookacademy/ https://www.facebook.com/frenchcookingacademy https://www.pinterest.com.au/frenchcookingacademy/ (affiliates links) 🛒 Check our cookware and book store on amazon 🛒 https://amzn.to/2sQZd9z. 🍳 MY FAVOURITE COOKWARE 🍳 - Cast Iron Pan: https://amzn.to/343Pvn4 - My favourite Mauviel Pan: https://amzn.to/2RHSACP - Starter Cookware Set (tri-ply clad): https://amzn.to/2DWJD2a - Nonstick Pan: https://amzn.to/2VW02OF - Cast Iron Enameled French (Staub): https://amzn.to/302BvXi - All-round Cutting Board (polypropylene): https://amzn.to/2POc0Ei - Heavy Duty Cutting Board (wood): https://amzn.to/2H4J5ZR - Essential Utensil Set: https://amzn.to/2Y3eIc2 - Kitchen Scales (Imperial & Metric): https://amzn.to/2Vj0Flx - Measuring Cups Set: https://amzn.to/2ViYkqT 🔪 GREAT VALUE FOR MONEY KNIVES SETS 🔪 - Forged Knife Set (Mercer Culinary): https://amzn.to/2WuDZvs - Fibrox Knife Set (Victorinox): https://amzn.to/2DRrbaV 📓 MY GO TO CULINARY GUIDES 📓 - Escoffier culinary guide (English): https://amzn.to/2PP8ZUr - Larousse gastronomique: https://amzn.to/2H4HWBK - Le repertoire de la cuisine (English): https://amzn.to/2H3TKE5 - World atlas of wine: https://amzn.to/2VLiB84 Note: These links are affiliate links, which means that if you use our links to purchase these products, we earn a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support! 🥗 LOCAL PRODUCE 🥗 We support local, sustainable food producers and small farms wherever we can: 🥕 Merri Banks Market Garden 🍅 Volcano Produce 🧀 Simons Organic Dairy 🍦 Schultz Organic Dairy 🐑 Leevid Lamb Find local producers near you in Oz - Sustainable Table: https://www.sustainabletable.org.au/map - Open Food Network: https://openfoodnetwork.org.au 📸 FOOD PHOTOGRAPHY 📸 Food Photography by Kate Blenkiron

Welcome back to the channel. It is 2020 and I am back in the kitchen for more French cooking videos. j In this video is just a quick welcome back update to let you know what is coming soon. SUBSCRIBE: https://bit.ly/2Of3oJD NEWSLETTER►https://bit.ly/2lNomli First recipe of the year is dropping on Thursday so don t miss out. we are making simple but delicious recipe: Braised pork shoulder braised in milk and served with roasted potatoes. I am sure you all have lots of questions to ask, so join on my live stream Q&A this Saturday (US) or Sunday if you are in Australia. The stream will start at 9 AM Melbourne time. which is 5 PM in new York and and 2 PM in LA and around 9 pm in Europe. See you all then. ********************************************************* IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL: Register your interest for my online French culinary course. https://learn.thefrenchcookingacademy.com/ 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

This week we walk in the steps of a famous French chef called Joel Robuchon and try to recreate and adapt one of his recipes. "The crémé légère de haricots au lard" is a creamed bean soup that is blended with chicken consommé, whipped cream, mushroom and pan fried pancetta. The whipped cream added at the end adds a real fluffiness to the soup. Note: the original recipe uses truffles but for today porcini mushrooms will do. 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli 🧅🥕INGREDIENTS🥕🧅 150 grams (5.29 oz) white cocos beans if you can find some (I used cannelini beans instead) half a carrot half a onion pricked with 2 cloves on it 3 garlic cloves 1 small bouquet garni 50 to 100 grams (1.7 to 3.5 oz) non smoked pork belly 250 ml (1 cup) clear chicken broth 80 ml (2.7 Fluid oz) cream (heavy whipping cream) 1 tablespoon duck fat To finish the soup: 30 grams (1 oz) streaky bacon or pancetta (very finely diced) 2 or 3 tablespoons dried porcini mushroom (have to be soaked first before used) in 1 teaspoon duck fat just before serving add: 80 ml (2.7 Fluid oz) whipped cream (to add to the soup just before serving) Note: I think that shitake mushrooms could work as well *********************************************************************************** VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START MARCH 2020 https://bit.ly/2RMeXbE ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

This week we start our series of stay at home easy recipes. To start of of the series I am sharing my favorite potato recipe called in French "Pommes de terre au lard" which are simply delicious bacon and onions potatoes cooked in chicken stock. Simple pleasures fro the whole family. ********************************************************************************************* Learn to cook french food at home and make delicious recipe for the whole family with my online French cooking course: Get Started With French Cooking" https://bit.ly/2J4ZPR5 ******************************************************************************************** INGREDIENTS: 800 grams waxy potatoes 2 tablespoons of oil 1 onion (roughly chopped) 250 grams of smoked bacon cut into lardons 1 branch of thyme 1 bay leaf FOR THE STOCK: 2 tablespoon of oil 2 chicken wings Half a carrot Half an onion 1 twig of thyme 1 bay leaf 2 cups of water half to 1 stock cube 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

Join my online French cooking classes: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Step by step demonstration on how to trim and cut celery for French cooking.this...

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking This week we are learning how to make stuffed turnips. Turnips are first deconstructed and rebuild and filled with a stuffing made with the turnip flesh combine with a duxelles of mushrooms. That recipe may sounds simple but it will bring bring new flavors for your palet to enjoy. if you are looking for a vegetarian recipe that brings something different this recipe is for you. it is healthy and delicious. (Affiliate links) Cookware you will need: Melon baller: https://amzn.to/2xlYUca Cookie cutter: https://amzn.to/336uxCw enameled black baking tray: https://amzn.to/3cQBTP5 PROMOTIONS: Amazon grocery coupons save up 30 %: https://amzn.to/2TUV4i3 INGREDIENTS: 6 medium sized turnip 150 grams button mushrooms 500 ml of homemade or store bough vegetable stock salt and pepper to season. 2 tablespoons of butter 1 shallot half a cup of breadcrumbs SUBSCRIBE: https://bit.ly/2Of3oJD NEWSLETTER►https://bit.ly/2lNomli *********************************************************************************** VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START MARCH 2020 https://bit.ly/2RMeXbE ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

This week we explore 3 easy ways to cook all kind of apples. 3 simple treats for you to try and apple indulge. in our third recipe we will be making easy treats with puff pastry and apples. LEARN TO COOK FROM HOME AT YOUR OWN PACE: https://bit.ly/2QZM7TX So if you are stuck at home and have plenty of time on your hands, don t miss out and have a go at these simple and delicious apple recipes. INGREDIENTS Stewed apples: 1 kg of apples ( any kind you like) 3 tablespoons of water more if apples are a bit dry) Apple compote: 500 grams of stewed apples 3 tablespoon of sugar 100 ml or more of water(depending on how much natural water come out of the apples) optional: cinnamon, vanilla or other flavoring Apples pockets: 1 roll of pre-made puff pastry 1 tablespoons or more per pocket for the egg wash: (1 whole egg mixed with 1 tablespoon of water) Cookware: Peeler: https://amzn.to/3aGuJLG Good apple corer: https://amzn.to/2wMbB0g Great silicon mat: https://amzn.to/3dJEvi2 Cookie cutters: https://amzn.to/3dNu25f Pastry brush: https://amzn.to/2X1p3YF ******************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

In this video we learn how to prepare and pan fry forest mushrooms a well as how to make a delicious mushroom rice the easy way. this rice is just delicious easy to make and ready in 30 minutes. Try this technique and never fail a rice again.🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli 🧅🥕INGREDIENTS🥕🧅 1 cup basmati rice 1 and a half cup water 300 grams forest mushrooms (or other mushrooms) 1 onion (finely chopped) 2 garlic cloves (finely chopped) a handful chop parsley (chopped) salt and peeper to season 3 tablespoon of olive oil (for the rice) 1 tablespoon olive oil (for the mushrooms)1\ 1 bay leaf 1 twig of fresh time cookware and utensils: (affiliate links) an oven proof frying pan or saute pan with lid: https://amzn.to/2AshYXY non stick pan: https://amzn.to/2zE69gI a piece of parchment paper. *********************************************************************************** VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START MARCH 2020 https://bit.ly/2RMeXbE ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

Oeufs en meurette are the famous burgundy eggs starter where eggs are poached in red wine and served with a sauce bourguignonne (burgundy red wine sauce). The eggs are served on a pan fried croutons coated with garlic then cover in sauce with a sprinkle of bacon and fresh parsley. This video will teach you how to make the classic sauce bourguignonne, how poach the eggs in red wine and serve the dish in a plate as a starter. enjoy. 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli 🧅🥕INGREDIENTS🥕🧅 3 to 4 eggs 250 ml (1 cup) home made brown stock 1 bottle of red wine: 500 ml ( 2 cups) for the sauce and the rest to poach the eggs. 1 onion diced ( or half an onion and one shallot) 100 grams (3.5 oz) mushrooms ( diced) 100 grams (3.5 oz) carrots (diced) 200 grams ((7 oz) bacon (100 for the sauce and 100 grams of the plating) 4 bread croutons 1 tablespoon butter (to cook the vegetables) 1 tablespoon butter (for the sauce) 2 tablespoon chopped parsley salt and pepper to season. Reduction times: First wine reduction around 20 minutes (from 2 cups to half a cup) Second reduction around 10 to 15 minutes (when adding the stock) reduce by two third, so you have about 150 to 200 ml (a quarter cup) of sauce left at the end. To poach the eggs: 1 litre (4 cups) of water 250 ml (1 cup) red wine A tablespoon of vinegar Cook each egg n simmering water for 2 and a half minute each. Notes: the sauce can be made in advance the eggs can be stored cold after being poached. the crouton are best when they are really dry, otherwise they get soggy if there is too much sauce. the sauce should be poured over the eggs at the last minute just before serving. ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

Easy home style but modern French beef ragout recipe that uses classic cooking technique. Veal or Beef shanks are braised in a blend of red wine and brown stock and cooked in the sauce with an addition of honey, thyme orange and cloves. GET THE RECIPE: https://bit.ly/3xyKLFK 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 🧅🥕INGREDIENTS🥕🧅 around 1 kg of veal or beef shanks (other meat suited for slow cooking) 3 tablespoon flour (to coat the meat) 1 carrot (roughly diced) 1 small turnip or parsnip (roughly diced) 1 small onion (roughly diced) 1 or 2 garlic cloves (bruised) 250 ml red wine 300 ml brown veal or beef stock 4 cloves 1 orange zest 2 tablespoons honey 1 branch of thyme salt and pepper to season Cookware: cast iron pot (I used a le creuset 24 cm / 9 inches) cooking time up to 2h30 minutes depending on the size of the meat cuts ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

This week we are doing a simple glazed carrot style dish in the style of French chef Joel Robuchon. the carrots are glazed in a mix of olive oil, cumin and orange juice which really elevate that simple dish to new heights. Subscribe to France-Amerique magazine: https://bit.ly/2NQBlgQ 15% discount promo code: BASTILLE 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli 🧅🥕INGREDIENTS🥕🧅 600 grams carrot ( peeled and sliced finely) 1 garlic clove (finely diced) 1 bouquet garni (made with coriander leaves and stokes) 2 tablespoon olive oil 2 pinch of salt 1 tablespoon white sugar 1 tablespoon plain butter 1 tablespoon cumin seeds 150 ml water 100 ml freshly squeezed orange juice ( passed through a sieve) 1 tablespoon of freshly chopped coriander Cookware: 1 large bowl 1 saute pan /frying pan or large saucepan 1 paper lid food processor or mandoline to slice the carrots ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

This tomato and fennel ragout recipe is a great alternative to the famous French ratatouille. it is somehow similar dish but it using fennel and tomato as the star of the show. Also at the beginning of the video we will practice those some mise en place skills too. 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli WRITTEN RECIPE: https://bit.ly/3ivbgAS 🧅🥕INGREDIENTS🥕🧅 400 grams fresh tomato or a can of chopped tomatoes 2 medium size fennel bulb 1 medium size aubergine 2 medium size onions. 4 tablespoon of chopped parsley 4 cloves of garlic 3 to 4 tablespoon of olive oil ( for the cooking) Note if you tomatoes or vegetables don t render enough juice add a glass of water and some tomato sauce to add some color and moisture. Cook covered with a lid on on low heat for 30 minutes or until the vegetable are totally cooked ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking the recipe of the Veloute sauce is easy. it is made of a white roux mixed with a white cooking stock (chicken, fish, veal or vegetable). the Veloute is one of the great French classic sauces and can be used on its own or combined with other ingredients to create lots of variations. In this video we look at to make a chicken and mushroom based Veloute sauce. ingredients based on a liter of Veloute are as follows: 1 liter of cooking stock (veal,chicken or fish) A white White roux made of: 40 to 70 grams of Butter 40 to 70 grams of Flour Seasoning: salt (to you liking) white pepper or cayenne pepper (to your liking) binding agent that be used (Optional) Double cream (used in this recipe) eggs yolks

Join my online French cooking classes: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking In French cooking if you are making a dish that contain Bell Peppers or Capsicums, the Peppers have to be peeled before they can be cut. Note: Leaving the skin on Bell peppers does not bring any enhancement to your dish. This is why for French salads we even peel raw peppers which allow you to enjoy the taste and texture of the ingredient. Technical notes for Bell peppers in the oven: 1 turn on an set your oven at 250 degree Celsius. 2 Brush your raw peppers with oil to give them a fine glaze. 3 when the oven is at temperature place your peppers on a baking tray in the oven for 5 to 10 minutes. 4 when done take the peppers out of the oven and transfer them in a salad bowl. 5 cover the bowl with cling/plastic wrap. and leave the Peppers in the bowl for 5 or more minutes. 6 finally take the peppers out of the bowl and they are now ready to be peeled.

Following on our culinary lessons, we now look at the proper way of making a French Omelette. Omelettes are common, but in French cuisine there is very thin line between getting it right and getting it wrong. find out more in this video

BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A Step by step video on how to make French Choux pastry. With this recipe you will be able create delicious Choux puffs and eclairs very easily. Choux pastry is extremely versatile and is widely used in France for all king of dessert. the Choux pastry recipe can be made sweet or savory for aperitifs nibbles for example. Today we are looking at the a sweet version of the Choux pastry. Quantities used in this video: 3 organic eggs (for the dough) 1 egg (for the glazing) 200 ml of water (6.76 fluid OZ) 100 grams of plain flour (0.80 us cups) ( 80 grams of butter (5.5 tablespoons) 10 grams of Sugar (2 and a half teaspoons) A pinch of Salt To cook the choux pastry Once "Laid out" on the baking tray, cook the puffs (Choux) in a oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes depending on the size of the puffs or eclairs.. When the puffs have a nice golden color, put the temperature down to 175 Celsius (350 Fahrenheit), open the oven door slightly and let the puffs or eclairs sit in the oven for another 5 minutes (make sure you leave the oven door just slightly open) . This is to avoid the collapsing of the puff. After 5 minutes take the puffs or eclairs out of the oven and let them cool down a bit before using them. http://www.convert-me.com/en/convert/cooking/

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking This video offers step by step instructions on how to make a French fish Fumet . it is totally suited for beginners and is part of our basic culinary technique playlist. Fish stock is part of many seafood base sauces, soups and other french recipes. making your own will really enhance the flavors of your dishes. For this recipe you need: 600 grams of fresh fish bones (white fish only) 50 grams of shallots 80 grams of onion 30 grams of carrot 50 grams of butter 1 fresh bouquet garni 10Cl of White wine Water salt and pepper link to the video on how to make the bouquet garni: https://youtu.be/V35qP2dEywg

in this video you will learn how to make a fresh homemade chicken stock. the chicken stock made in this video can be enhanced by using ready made stock (chicken or vegetable) instead of water. Remember that by making your own stock you will always get better flavors in your dish. in French cuisine chicken stock can be use for Sauces, Veloute, soups, broth and reduced to an essence for mayonnaise based preparations. Ingredients needed: 1KG in total of either chicken bones and or chicken pieces 100 grams of Carrots 100 grams of onions 200 grams of leek (White part only for the bouquet garni) 80 grams of Celery stokes 1 bouquet garni Cooking liquids: 1.5 Liter water or stock (for double the flavor) Sesonning: rock salt cloves (pinned on the onions) black peper (optional) Cooking time: 45 minutes to an hour Technical term used: - Blanching a meat = plunging the meat in a stockpot or pan in cold water then bring the water to the boil to remove impurities and excess of salt (when blanching salted pork belly ) video link on how to make the bouquet garni: https://youtu.be/V35qP2dEywg